Lunch: Troy's Korean Glazed Chicken Breast with Kimchee Fried Rice

Recipe by Troy Slaten Kimchee gives fried rice a nice spicy kick in this chicken recipe perfect for busy weeknights. Serve with a spicy mayo for extra heat. This recipe appears on an episode of the Dinner Spinner TV Show on the CW!

This recipe includes fertility superfoods such as:

Chicken Breast

Health and fertility benefits of Troy's Korean Glazed Chicken Breast with Kimchee Fried Rice

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen

Ingredients

2 skin-on, boneless chicken breasts
salt and ground black pepper to taste
1/4 cup peanut oil, divided
1/4 cup Korean barbeque sauce
1 tablespoon butter, or more to taste
1/2 cup chopped Napa cabbage kimchee
1/4 cup chopped pickled carrot (optional)
1 slice fully cooked luncheon meat (such as SPAM®), cubed
2 cups cooked white rice, cooled
1 tablespoon soy-based liquid seasoning (such as Maggi®)
2 teaspoons soy sauce
1 tablespoon dried garlic flakes
2 tablespoons gochujang (Korean hot pepper paste), or to taste
1 tablespoon mayonnaise, or to taste
1 teaspoon Sriracha hot sauce, or to taste
1 green onion, chopped

Instructions

Place chicken breasts on a solid, level surface. Pound with a meat tenderizer to an even thickness; season with salt and pepper and toss with 2 tablespoons peanut oil until evenly coated.
Heat a cast iron or heavy skillet over medium heat. Place chicken in heated skillet and cook until no longer pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Brush barbeque sauce on top of chicken. Cover skillet and cook until chicken is glazed, about 1 minute per side. Transfer chicken to a plate and cover with aluminum foil to keep warm.
(A countertop induction oven can be used in place of the skillet to cook the chicken. Preheat the oven with the grill pan inside on the grill setting. Grill chicken on medium until no longer pink in the center, about 4 minutes per side. Brush barbeque sauce on top of chicken and return to oven; cook until chicken is glazed, about 1 minute per side.)
Wipe skillet with a paper towel. Heat remaining 2 tablespoons peanut oil and butter over medium heat. Add kimchee, pickled carrot, and luncheon meat; cook and stir until lightly browned, 3 to 5 minutes.
Stir rice into the same skillet. Season rice with liquid seasoning and soy sauce; stir in garlic flakes. Cook and stir until rice is crisp in places, 3 to 5 minutes. Add gochujang to fried rice and mix well.
Divide fried rice among serving plates. Slice chicken breasts; arrange over rice.
Mix mayonnaise and Sriracha hot sauce together in a small bowl; spoon over chicken. Sprinkle green onion on top.

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